Note: Descriptions are shown in the official language in which they were submitted.
''O~1/11118 2 0 ~ 9 ~ g ~ PCT/US91/00332
. 1 -
CONFECTIONERY PRODUCT
TECHNICAL FIELD
This invention relates to a confectionery product. In
particular, it relates to a sugar-free or sugar-based
mineral-supplemented candy product having improved mineral
bioavailability, storage and flavor characteristics. In
addition, the invention relates to a mineral-supplemented
candy product which can be conveniently prepared by
e~trusion.
BACKGROUND OF T~E INv~N 1 ION
Vitamin and mineral supplements for human and veterinary
use are commonplace. Recently, it has become recognized
that certain groups of the human population may require
quite high intakes of minerals, such as calcium, to
prevent or alleviate certain disease states, for e~ample,
osteoporotic conditions. The medical management of
certain anemias can be handled rather well by increasing
the daily intake of iron. Some diets, or heavy physical
exercise, may require the intake of considerable
quantities of minerals apart from those generally obtained
throuqh what otherwise would be considered a balanced diet.
Mineral supplements, such as those commercially available,
are useful in many circumstances where enhanced mineral
uptake is desirable. During the period of late teenage to
young adulthood, it has been found that a signficant
reduction in dietary calcium intake typically occurs.
_ r~ 5 , ~ L ;. ? O ~ t.e c.~
be one reason for the susceptibility of females to
osteoporosis in their later lives. The primary sources of
calcium are milk and other types of dairy product. Many
young people find milk unattractive to drink and to
achieve a greater consumption of calcium, more appealing
alternatives may sometimes be required.
WO91/11118 PCT/US91/00332
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Candy products are consumed in great quantities by the
whole population but especially by teenagers and young
adults. Accordingly, candy products which are
nutritionally supplemented with minerals could be viewed
as potential vehicles for achieving greater dietary intake
of calcium and other minerals.
The use of mineral supplements in candy products is well
known (eg. US 4582709). Mineral-supplemented candy
products often have a poor flavor impression, however, as
they provide a slower or more lingering onset of sourness
than is usually desirable in a fruit flavoured candy. It
is also known that certain materials can act as
~potentiators~ which enhance the bioavailability of
calcium in mineral supplements (see for e~ample
EP-A-0297681). Fructose is one such potentiator and the
carbohydrates such as sucrose function similarly, albeit
less well than fructose. Certain edible acids such as
citric acid and malic acid are also known to act as
potentiators, apparently by formation of highly soluble
calcium citrate and malate species such as CaH (citrate),
Ca(H2 citrate)2 and CaH (malate). Soluble species of
this kind are relatively unstable however and are subject
to disproportionation to the corresponding acid and more
thermodynamically stable but less soluble salts such as
Ca3 citrate2.
It would be desirable, therefore, to provide candy
compositions incorporating mineral supplements and
potentiators therefore and which display improved mineral
~F~ke and bioavailab li:y ~ rlstic~ ever af.eL
prolonged storage. It would also be desirable to provide
candy compositions incorporating mineral supplements
having improved flavor impact.
-3- ~ 3
An aspect of this invention is as follows:
A mineral supplemented candy product having improved
mineral bioavailability properties and which comprises a
matrix of confectionery ingredients having distributed
therein multiple discrete regions of a mineral supplement
composition together with multiple discrete regions of a
hardboiled candy composition and wherein the candy
composition incorporates a potentiating agent selected
from the group consisting of edible acids and water-
soluble salts and mixtures thereof.
In preferred embodiments, the matrix has a laminate
structure comprising multiple alternate layers of the
mineral supplement composition and of the hardboiled
candy composition. Preferably, the matrix is additionally
enveloped within a coating of a second hardboiled candy
composition, the first and second hardboiled candy
compositions being either the same or different to one
- another.
Another aspect of this invention is as follows:
A process for making a candy product of the type set
out hereinabove comprising the steps of forming a rope of
the first hardboiled sugar-free candy composition and
having a centre-filling of the mineral supplement
composition, the temperature of the rope being no more
than about 65~ C. in case of sugar-free compositions and
no more than about 90~ C. in case of sugar-based
compositions, accumulating the rope and drawing the
accumulated rope through compacting means to form a skein
of centre-filled ropes, folding or repeatedly folding the
skein of centre-filled ropes to form a laminated matrix,
optionally enveloping the laminated matrix within a layer
of the second hardboiled candy composition, and forming
the laminated and optionally enveloped matrix into the
final candy product.
~;
WO91/11118 PCT/US91/~332
2 0 6 9 4 9 ~ 4
The mineral supplement composition preferably comprises
either a source of calcium and/or a source of iron,
calcium sources being highly preferred. The mineral
sources are preferably present in
nutritionally-supplemental amounts, which means that the
mineral sources used in the practice of this invention
provide a nourishing amount of said minerals. Preferably,
this supplemental amount comprises at least 3~~ of the
Recommended Daily Allowance (RDA) of the daily intake of
said mineral, as defined in The United States of America
(see Reco~en~ed Daily Dietary Allowance-Food and
Nutrition Board, National Academy of Sciences-National
Research Council). More generally, mineral supplements
will contain at least 10~~, more typically 50~~ to 300~~, of
the RDA per unit dose of the supplement. In candy
products of the type disclosed herein, the nutritionally
supplemental amount will generally comprise more than 3
of the RDA, preferably lO~-lO0~ RDA, most preferably
10~~-30~s of the RDA, per unit portion of the candy product.
In general, the RDA (calcium) will range from 360mg per
6Kg for infants to 1200 mg/54-58 Kg female, depending
somewhat on age. The RDA (iron) ranges from lOmg per 6 Kg
to 18 mg per 54-5B Kg female, depending somewhat on age.
The calcium source used in the practice of this invention
can be any of the well-known calcium supplements,
including calcium carbonate, calcium oside, calcium
hydro~ide, calcium phosphate and the like. Calcium
carbonate is highly preferred however.
The iron sources used in the practice of this invention
can be any of the well-known iron supplements, including
~O91/11118 2OS~ PCT/US91/00332
ferric chloride, ferrous sulfate, ferrous gluconate,
- ferrous lactate, ferrous tartrate, and the like. Ferrous
sulfate and iron (II) sugar compleses are preferred
however. In general terms, the mineral source will
comprise from about 3% to about 50%, preferably from about
5% to about 15% by weight of the mineral supplement
composition and from about 1% to about 15~, preferably
from about 2% to about 5% of the candy product.
The mineral supplement composition can be complemented by
various optional ingredients including one or more
vitamins, provitamins, plasticizers, fillers, flavoring
agents, coloring agents and/or sweetening agents and the
like.
Suitable vitamins for inclusion herein include A,D,E,C
(ascorbic acid), Bl (thiamin), B2 (riboflavin), B6,
Bl2, nicotinamide, calcium D-pantothenate, niacin, folic
acid and d-biotin. Other minerals besides calcium and
iron include zinc, potassium, magnesium, manganese and
copper.
A variety of traditional inqredients used as plasticizers,
softeners or emulsifiers such as lanolin, lecithin,
glyceryl monostearate, stearic acid, sodium stearate,
potassium stearate, glyceryl triacetate, triacetin,
glycerine and the like as well as natural wases and fats
~ Pear,ul L~at' pc~ 3leum waxes, paraffil w-x s -~:
2~ ~4~
microcrystalline wases, can also be incorporated into Ihe
mineral supplement composition to obtain a variety o~
desirable testures and consistency properties. These
additional ~aterials are generally employed in amounts of
up to about 50% by weight, preferably about 5~ to about
30% by weiqht of the final mineral supplement composition.
The mineral supplement composition can additionally
include conventional colorinq agents and fillers. The
mineral supplement composition can also include flavoring,
coloring and/or sweeteninq agents (artificial, sugar and
sugar alcohol types) as more fully described below in
relation to the hardboiled candy composition. A preferred
sweetening agent is powdered sugar.
The first and second hardboiled candy compositions, which
may be the same or different but which are preferably the
same, typically comprise one or more sugar alcohols and
can be supplemented by conventional candy ingredients such
as one or more flavoring agents, coloring aqents and/or
artificial sweetening agents. The sugar-free compositions
are substantially free of saccharose components such as
sucrose, fructose etc. while the sugar-based compositions
contain a natural sugar such as sucrose, glucose,
fructose, high fructose corn syrup, invert sugar and the
like. Suitable sugar alcohols herein include sorbitol,
mannitol, sylitol, maltitol and hydrogenated starch and
glucose syrups produced by catalytic hydrogenation of
carbohydrate syrups to the point where all carbohydrate
end groups are reduced to alcohols. A suitable
hydrogenated starch hydrolysate includes from about 5% to
10~ sorbitol, from about 25~ to about 75~ maltitol and
from 20% to about 40% hydrogenated hiqher saccharides.
Typical hydroqenated starch hydrolysate are Lycasin TM
or MaltidexTM100. The hardboiled candy composition
can contain up to about 95% natural suqar and/or suqar
alcohol, especially
W~91/11118 2 ~ 6 3 ~ g 3 PCT/US91/00332
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maltitol, sorbitol, mistures of sorbitol and maltitol,
mannitol or other sugar alcohols in a weight ratio of from
about ~.5:0.5 to 7.S:2.5. -Natural sugars and sugar
alcohols can also be included in the mineral supplement
composition in levels up to about 75%, preferably from
about 10% to 50% by weight thereof. ~n this case, the
preferred suqar alcohol is sylitol and the preferred sugar
is powdered (icing) sugar.
Coloring, flavoring and/or artificial sweetening agents
can also be included as part of the first and/or second
hardboiled candy compositions.
Flavoring agents well known in the candy art can be added
to the candy compositions of the invention. These
flavoring agents can be chosen from synthetic flavor oils
and/or oils derived from plants, leaves, flowers, fruits
and so forth, and combinations thereof. Representative
flavor oils include: spearmint oil, cinnamon oil, oil of
wintergreen (methylsalicylate), eucalyptus and peppermint
oils. Also useful are artificial, natural or synthetic
fruit flavors such as citrus oil including lemon, orange,
grape, lime and grapefruit, and fruit essences including
apple, strawberry, cherry, blackcurrent, pineapple and so
forth. The flavors may be supplemented by menthol where
appropriate.
The amount of flavoring agents and/or flavor enhancers
employed is normally a matter of p-reference subject to
such factors as flavor type, base type and strength
desired. .n genera , -;...ounts of abou'c O.G~ o abouc â ~%
by weight of the final composition are useable with
amounts of about 0.3% to about 1.5% being preferred and
about 0.7% to about 1.2% being more preferred.
Similarly, artificial sweeteners well-known in the art can
be added to the compositions of the invention. Suitable
artificial sweeteners encompass water-soluble sweeteners
such as the soluble saccharin salts, i.e., sodium or
calcium saccharin salts, cyclamate salts, such as the
sodium salt and the like, and the free acid form of
saccharin; dipeptide based sweeteners such as
L-aspartyl-L-phenylalanine methyl ester and materials
described in US-A-3,392,131; dihydrochalcone;
glycyrrhizin; Stevia rebau~iana (Stevioside); and the
synthetic sweetener 3,6-dihydro-6-methyl-1,1,2,3-
osathiazin-4-one-2,2-dioside, particularly the potassium
(Acesulfame-K)~Msodium and calcium salts thereof as
described in DE-A-2,001,017.
Artificial sweeteners are generally used in amounts of
from about 0.005% to about 5% and most preferably from
about 0.05% to about 1% by weight of the final composition.
In preferred embodiments, the candy product of the
invention comprises the mineral supplement composition and
the first hardboiled candy composition in a weight ratio
of from about 5:1 to about 1:5, preferably from about 2:1
to about 1:2. Preferably, the candy product comprises
from about 5% to about 40% by weight of the mineral
supplement composition, from about 12% to about 60% of the
first hardboiled candy composition and from about 5~ to
about 40% of the second hardboiled candy composition.
The potentiating agent suitable for inclusion in the first
or second hardboiled candy composition is selected from
the edible acids and water-soluble salts and mixtures
thereof. Preferably, the potentiating agent is selected
from citric acid, malic acid, tartaric acid and
water-soluble salts and mistures thereof. Other edible
acids such as lactic acid, gluconic acid, fumaric acid,
adipic acid, phosphoric acid, ascorbic acid and their
water-soluble salts and mistures are suitable herein
although less preferred.
~O91/11118 20~33 PCT/US91/00332
The potentiating agent herein should be present in a
potentiating amount, by which is meant an amount
sufficient to enhance uptake and bioavailability of the
mineral when administered to humans or lower animals.
Typically, the edible acid potentiators are used in a
weight ratio with the minerals (calculated as elemental
minerals ~er ~, discounting associated ions or ligands)
of potentiator:mineral ranging from 1000:1 to 1:3,
generally 3:1 to 1:1.
The compositions herein are preferably prepared by an
extrusion-type lamination process using a machine as
generally described in US-A-4,648,316, Ruffinatti. A
preferred process for making the candy product comprises
forminq a rope of the first hardboiled candy composition
and having a centre-filling of the mineral supplement
composition, the temperature of the rope being no more
than about 65~C in case of sugar-free compositions and no
more than about 90~C in case of sugar-based compositions,
accumulating the rope and drawing the accumulated rope
through compacting means to form a skein of centre-filled
ropes, folding or repeatedly folding the skein of
centre-filled ropes to form a laminated matris, optionally
enveloping the laminated matris within a layer of the
second hardboiled candy composition, and forming the
laminated and optionally enveloped matris into the final
candy product.
The testure of the final candy product can be controlled
at the laminate matrix forming stage by repeatedly folding
the skein of centre-filled ropes to either a greater or
lesser estent as appropriate.
WO9l/11118 PCT/US91/00332
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The invention is illustrated by the following non-limiting
esamples:
E~ample 1
A mineral supplement composition is prepared having the
following formulation:
Parts by Weight
Peanut fat 100
Calcium carbonate40
Xylitol powder 246
Ascorbic Acid 9.97
vitamin mi~ture*0.03
Flavor 4
~ A misture of Vitamins E, Bl, ~2, B6, B12, folic acid,
d-biotin, nicotinamide, and calcium-D-pantothenate~ The
mineral supplement composition is prepared by warming the
peanut fat to about 65~C in a kneader, adding the calcium
carbonate, ascorbic acid, vitamins and powdered sugar
prewarmed to about 65~C, to the kneader, and mising until
a homogeneous mass is achieved.
A hardboiled sugar-free candy composition is then prepared
by boiling maltitol syrup (about 75% total solids) at a
temperature of about 165~C to achieve a water content
D~iOW abou: 1% ~y weig~ h~ _,ru" .s ~ - 30! -~d o
temperature of about 105-110~C, and dye, a fruit
flavouring composition and citric acid are added thereto
at levels respectively of about 0.5%, 0.8% and 1.3~ by
weight of the candy composition.
2 Q ~ 3
~091/11118 PcT/us9l/~332
The mineral supplement composition (400 g) and a
proportion (800 g~ of the sugar-free candy composition are
then laminated according to the process described above at
a rope temperature of about 60~C, the skein of ropes being
repeatedly folded at the laminate matris forming stage,
and the laminated sheet being enveloped within a 2-3 mm
layer formed by the remainder (400 9) of the hardboiled
sugar-free candy composition. Finally, the laminated
matris is passed to a sizing unit where the laminated
matri~ is formed into a rope and the rope is formed into
individual candy units having an individual weight of
about 4.2 g.
E~amPle 2
A mineral supplement composition is prepared having the
following formulation:
Parts by Weight
Peanut fat 100
Sugar, powdered 246
Calcium carbonate 40
Ascorbic acid 9.97
Vitamin misture 0.03
Flavor 4
The vitamin mixture is that of E~ample 1.
The mineral supplement composition is prepared by warming
the peanut fat to about 85~C in a kneader, adding the
calcium carbonate, ascorbic acid, vitamins and powdered
sugar prewarmed to about 85~C and mixing until a
homogenous mass is achieved.
WO91/11118 PCT/US91/00332
2~9~9~ -12-
A hardboiled candy composition is then prepared by boiling
sugar and glucose syrup in a ratio 60:40 on wet base at a
temperature of about 140-150~C. After passing a vacuum,
the candy composition is then cooled to about 118~C and
dye, a fruit flavouring composition and citric acid are
added thereto at levels respectively of about O.S%, 0.8
and 1.3% by weight of the candy composition.
The mineral supplement composition (4009) and a proportion
(8009) of the candy composition are then laminated
according to the process described above at a rope
temperature of about 85~C, the skein of ropes being
repeatedly folded at the laminate matrix forming stage,
and the laminated sheet being enveloped within a 2-3mm
layer formed by the remainder (400g) of the hardboiled
candy composition. Finally, the laminated matris is
passed to a sizing unit where the laminated matris is
formed into a rope and the rope is formed into individual
candy units having an individual weight of about 4.2g.
The candy products of Esamples 1 and 2 display enhanced
mineral bioavailability, storage and flavor
characteristics.
